Stable isotope (δ13C and δ15N) and nutritional characterization of powdered chocolate and chocolate milk powder
Description
This dataset supports the article: “Isotopic model as a tool for the prediction of cocoa content in cocoa-derived products: δ13C as a proxy for cocoa percentage” published in Food Control (2026) https://doi.org/10.1016/j.foodcont.2025.111945. https://www.sciencedirect.com/science/article/pii/S095671352500814X The dataset includes stable isotope data (δ13C and δ15N), nutritional composition, and ingredient information of commercial powdered chocolate and chocolate milk powder.
Files
Steps to reproduce
# Dataset: Stable isotope (δ13C and δ15N) and nutritional characterization of powdered chocolate and chocolate milk powder ## Description This dataset supports the article: “Isotopic model as a tool for the prediction of cocoa content in cocoa-derived products: δ13C as a proxy for cocoa percentage” published in Food Control (2026) https://doi.org/10.1016/j.foodcont.2025.111945. https://www.sciencedirect.com/science/article/pii/S095671352500814X The dataset includes stable isotope data (δ13C and δ15N), nutritional composition, and ingredient information of commercial powdered chocolate and chocolate milk powder. ## Context Chocolate milk powder typically contain high proportions of C4-derived ingredients (e.g., sugarcane), while cocoa powder is derived from C3 plants. This dataset allows the evaluation of ingredient composition using isotopic approaches. ## Data files - 01_powdered_chocolate_samples.csv → isotopic and compositional data - 02_product_labels_nutrition.csv → ingredient lists and nutritional data - 03_ingredient_isotope_values.csv → isotopic reference values ## Methods summary Stable isotope analyses were performed using IRMS. δ13C values are expressed relative to VPDB and δ15N relative to atmospheric N₂. ## Key variables - δ13C → indicates contribution of C3 vs C4 carbon sources - δ15N → reflects nitrogen sources and processing - nutrition information → ingredient lists and nutritional data of labels ## Key findings - Chocolate milk powder show enriched δ13C values (higher C4 contribution) - Cocoa powders show depleted δ13C values (C3 origin) - Strong relationship between carbohydrate content and δ13C ## Reuse potential - Food authenticity and adulteration studies - Quantification of C3/C4 contributions - Nutritional-isotopic correlations ## License CC BY 4.0
Institutions
- Universidade de São PauloSão Paulo, São Paulo